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Cherry and Blueberry Muffins

Cherry and Blueberry Muffins

My kids wanted me to make a batch of muffins so I decided to make some using the sweet bing cherries and fresh blueberries I had in the refrigerator. I added whole wheat flour and yogurt to the batter to make these muffins a little bit healthier. The kids absolutely loved them and gobbled up a couple fresh from the oven. I know what they will be having for breakfast tomorrow.

Cherry and Blueberry Muffins

How to Make Cherry and Blueberry Muffins

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, baking soda, and salt together in a dish.

Combine the yogurt, sugar, egg, milk, oil, vanilla, and lemon zest together in a bowl. Mix until well combined.

Slowly add the flour mixture to the yogurt mixture until just combined. Add most of the cherries and blueberries to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin.  Side Note: I made a batch of 10 large muffins instead of 12 smaller ones. Gently push a few more cherries and blueberries into the top of each muffin.

Cherry and Blueberry Muffins

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy! 

Cherry and Blueberry Muffins

 

 

Cherry and Blueberry Muffins

Cherry and Blueberry Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 10 -12

Ingredients

  • 1 ½ cups flour
  • ½ cup of whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup of vanilla yogurt
  • cup sugar
  • 1 large egg lightly beaten
  • ¼ cup of milk more if needed
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 cup of bing cherries stems & seeds removed, cut in half
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
  • Combine the flours, baking powder, baking soda, and salt together in a dish.
  • Combine the yogurt, sugar, egg, milk, oil, vanilla, and lemon zest together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined. Add most of the cherries and blueberries to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin.
    Side Note: I made a batch of 10 large muffins instead of 12 smaller ones.
    Gently push a few more cherries and blueberries into the top of each muffin.
  • Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!
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25 Comments

  1. Plenty of cherries around here but no blueberries! Guess I double up on the cherries. I have not made muffins for ages. Take care Diane

  2. If I have to use frozen blueberries (and possibly frozen cherries too!), do I need to thaw them or adjust the ingredients? These look and sound so wonderful I really want to try them, but using frozen fruit incorrectly might ruin the whole thing! help! Thank you 🙂

    1. Don’t thaw them otherwise they will “bleed” into the batter and make your muffins turn purple. Add the fruit right from the freezer right before you place them into the muffin tin. I hope this helps.

      Cheers,
      Pam

  3. When my batter looked very dry I reread the ingredient list and found milk that wasn’t also listed in the directions for mixing the wet ingredients. Odd no one else mentioned that! Added it after all was mixed, which kind of defeated mixing “just until combined.”

    1. Nancy,

      I’m sorry the word milk was missing in the instructions. Thanks for letting me know. I’ve corrected the recipe. I hope your muffins still turned out okay.

      -Pam